International Journal of Chemical Studies
Vol. 6, Issue 4 (2018)
Effect of processing on the phytochemical content and antioxidant capacity of proso millet (Panicum miliaceum L.) milled fractions
Author(s): Papori Bora, Pranati Das, Ruma Bhattacharyya and Ananta Saikia
Abstract: The purpose of this study was to promote utility of proso millet by the use of milling. Proso millet grains obtained from the farmer’s field of Gosaigaon, Kokrajhar district of Assam were milled to obtain dehusked and polished grains. The flours from these milled fractions along with whole grain flour were evaluated for total phenol, flavonoid, phytate and total antioxidant capacity. A considerable variation in the phytochemical content and antioxidant capacity was found among the milling fractions. The total phenolic and flavonoid content were found to be highest in whole and dehusked grain flours than polished grain flours while phytate content was highest in dehusked (682.50 mg/100g) grain flours than whole (574.74 mg/100g) and polished (194.00 mg/100g) grain flours. Whole grain flour possessed significantly highest total antioxidant capacity (281.79 mg TE/100g) than dehusked (156.93 mg TE/100g) and polished (144.94 mg TE/100g) flours. Depending on technological or nutritional demands, appropriate milled fractions may be chosen based on these results to achieve the desired product.
Pages: 18-22 | 623 Views 33 Downloads
How to cite this article:
Papori Bora, Pranati Das, Ruma Bhattacharyya, Ananta Saikia. Effect of processing on the phytochemical content and antioxidant capacity of proso millet (Panicum miliaceum L.) milled fractions. Int J Chem Stud 2018;6(4):18-22.